Last Monday I made a vegan, gluten free feast for my friends Amelie and Ruth, after deciding Monday nights should be more like Friday nights and include wine and lots of food.
As ever my portion control was out of control and I made far too much, but it meant I could also do lunchboxes for everyone for the next day. Over night the marinated aubergine got even better, while using a salad with shredded cabbage meant it didn't go soggy with all the oil and dressing mixed in. Monday night feasts make everything okay!
For the marinated aubergine I adapted a recipe from Turntable Kitchen. With this I added spicy potato cubes, roasted butternut and acorn squash with rosemary, shredded cabbage and spinach salad, chipotle refried beans (recipe to follow this week!) and sauteed green lentils with leeks. While all these dishes may sound a little summery, they're all made from seasonal vegetables so make a nice break from stews, pies and soups!
Makes enough for six as a side dish
Ingredients
2 medium aubergines, sliced 5mm thick
Handful chopped parsley
Juice 1/2 lemon
Oil to roast
2 tbsp capers
Seasoning
Preheat the oven to around 200 degrees celsius. Take a large roasting dish, cover the sides with oil and seasoning, and place in the sliced aubergine. Drizzle with a little more oil and then cover with foil and roast for around 20 minutes. In this time mix together the lemon juice, a little more oil, salt, pepper and capers. Once the aubergine is soft and cooked through, pour into a mixing bowl along with all the roasting oil, and stir in the dressing, finishing with the chopped parsley. Leave to cool until the rest of the meal is ready, then serve with a little more parsley if you fancy it.
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